Introduction + recipe: Kashmiri Vegetable Breyani

[Guest guest]

Hi everyone!

 

I've been a lurker for a while and I do apologize! My name is Charmaine, and I

live in Cape Town (South Africa) with my fiance, 4 cats (Violet, Schrei, Noodle

and Sayuri), and one dog (Sokkies). We're not complete vegetarians yet. We're

making the change very gradually. We eat meat and fish only once a week, which

is very little compared to most South Africans. Most South Africans eat meat

every night!

 

I have quite a few vegetarian recipes, tried and tested, and I will be posting

them soon! For now, here is the recipe for what we had last night.

 

Kashmiri Vegetable Breyani

15ml canola oil

2 green chillies, chopped

4 curry leaves

1 medium onion, finely chopped

15 ml garlic and ginger paste (or just used crushed garlic with a dash of

ginger)

10ml ground coriander

15ml ground cumin

10ml cayenne pepper

5ml whole fennel

5ml whole cumin

5ml whole coriander

1 cinnamon stick

2 whole All Spice

2 cardamom pods

2kg fresh chunky vegetables of choice

salt to taste

60ml low fat smooth yoghurt (plain)

250ml onions, finely sliced and browned in canola oil

125ml brown lentils

10ml saffron

50g margarine, for topping

10 baby potatoes, roasted with skin intact

fresh coriander, for garnish

hard boiled eggs, shelled, for garnish

 

RICE:

350ml basmati rice

2 cinnamon sticks

3 whole cloves

3 whole All Spice

3 cardamom pods

10ml salt

 

Prepare rice first, by boiling in water together with all whole spices, until

the kernel is cooked but not soft. Drain and keep aside.

Cook lentils separately and keep aside.

Heat oil in a non-stick pot over medium heat. Add chilli and curry leaves,

allowing curry leaves to release their aroma. Add onion and saute until lightly

golden, adding water as required to soften onions.

Add garlic and ginger and saute until they release their aroma.

Add spices and a little water to make a sauce; cook for 3 minutes.

Add vegetables and steam for 3 minutes. Add salt.

When sauce has thickened, add the yoghurt and mix through lightly.

Do not stir, as vegetables will go mushy; rather shake pot gently taking care

that yoghurt doesn't curdle.

Layer the breyani in a casserole dish, starting with a layer of rice, followed

by the potatoes, then vegetables and lentils. Repeat the process, ending with

rice.

Sprinkle with fried onions and dry saffron.

Dot with margarine and cover with foil. Place lid of casserole dish on the

foil-covered breyani.

Place in the oven at 180 degrees Celsius to complete the steaming and heat

through.

Garnish with finely chopped coriander and boiled eggs (sliced).

 

Serves 10.

 

Recipe from Innovativ' by Shanaaz N Parker

[Guest guest]

that sounds great! i will try it.

--

[Guest guest]

Hi Vikas!

 

I know there are a few different ways of spelling it, I just never knew which

one was right. This is from a South African cookbook though, so I just wrote the

recipe like they did. It's funny that there are so many variations in the

spelling though.

[Guest guest]

In Sri Lanka it was often spelled Buriyani on menus but was always delicious

however it was spelled. Can't wait to try your recipe Charmaine

 

Peace,

Diane

 

 

, " Charmaine Bester " <violet182nemo

wrote:

>

>

> Hi Vikas!

>

> I know there are a few different ways of spelling it, I just never knew which

one was right. This is from a South African cookbook though, so I just wrote the

recipe like they did. It's funny that there are so many variations in the

spelling though.

>